Red Pepper and Corn Relish

2 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    6 h 55 m
Christine L.
Recipe by  Christine L.

“Super yummy relish and a great way to use up that golden summertime corn.”

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Adjust Servings

Original recipe yields 8 cups



  1. Roast the red pepper over a gas flame or under the broiler until blackened on all sides. Remove from heat and seal in a paper bag and let stand for 10 minutes. Peel, seed and chop.
  2. In a large bowl combine the vinegar, maple syrup, hot pepper sauce, ground turmeric and salt. Gradually whisk in the oil. Add the chopped red pepper, thawed corn and green onions. Toss to coat. Cover a refrigerate overnight, stirring occasionally. Can be made up to 3 days ahead of time. Let relish stand at room temperature for 30 minutes before serving.

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Reviews (2)

Rate This Recipe


This was an interesting blend of flavors. Enjoyable and great for a summer day's appetizer.



I just finished trying this recipe. Absolutely delicious and so simple too.! A must try! What a delightful blend of flavours. Love it!

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Amount Per Serving (64 total)

  • Calories
  • 26 cal
  • 1%
  • Fat
  • 1.3 g
  • 2%
  • Carbs
  • 3.7 g
  • 1%
  • Protein
  • 0.4 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 42 mg
  • 2%

Based on a 2,000 calorie diet



previous recipe:

Gulliver's Cream Corn


next recipe:

Corn and Roasted Red Pepper Salad